Buffalo Chicken Dip

by Pat from Frog Hollow

3 boneless chicken breasts, boiled and shredded
1 8 oz. package cream cheese
1 cup ranch dressing
3/4 cup Frank's Red Hot Sauce
2 cups shredded Cheddar Jack Cheese
1 cup diced celery

Boil chicken in salted water approximately 15 minutes, chop and shred. Saute celery in a small amount of butter until tender. In large bowl, mix all ingredients together. Bake for 20 - 30 minutes at 350 or microwave on high for 5 minutes. Serve with tortillo chips or scoops.

Hoagie Dip

by Pat from Frog Hollow

1/2 lb. Ham
1/4 lb. American Cheese
1/4 lb. Provolone Cheese
1/4 lb. Turkey Breast
1/4 lb. Genoa Salami
1 small onion, chopped
1/2 head iceberg lettuce, chopped
4 plum tomatoes, chopped
1 cup mayonnaise
A splash of Seasoned Rice Vinegar
oregano, to taste
Hoagie Rolls, cut into large pieces

Mix together the mayonnaise, vinegar, and oregano. Cut lunch meats into 1/2 inch pieces. Tear cheese into pieces (so that it doesn't stick together). Mix all ingredients together. Can be prepared several hours in advance, but do not add lettuce and tomato until ready to serve.